Chef Ian Pengelley has joined the new venture as executive chef, having previously worked as executive group chef at Harrods Chai Wu and as executive chef at Gilgamesh, where he will serve a menu made up of small plates including Seabass and Gold Glake Steamed Dumplings, Mixed Bubbling and Smoking Sashimi and Green Tea Chocolate Fondant.
Pengelley said: “Bridging together the love of food, drink and incredible service, this new venture will please those with impeccable taste.
“Beyond is going to offer the Kensington neighbourhood award winning food and drink with a club-like feel – music, fun, dancing; Beyond will have it all.”
Mixologist Andy Mill of the London Cocktail Club will join Pengelley at Beyond and will create bespoke cocktails to compliment the small-plates.
Mill said: “The cocktail menu is a fluid impressionist account of the history of creation; with drinks spanning from the Big Bang, the creation of the Moon before moving onto the eons of earth and periods of man.”
The lounge will be complete with plush sofas, concierge service, private booths and music, creating an ‘idyllic social setting.’